Jalapeno Cheddar Burgers

Oh man!  I just snarfed this baby down!  The entire burger!  I'm so full that I can hardly sit to blog and it's been a hour and a half!  It was completely delish (my son hates it when "girls" don't finish their words...I don't care).

I decided to share our favorite burger with you for the Memorial day weekend.  You were probably wondering what on earth to grill this weekend.  Well, this is THE burger. 

It can have some serious heat.  So don't whimp out on me!

This burger has layers of flavors.  I like layering flavors in food.  It creates more deepth to the taste. 

Let's start with the ground beef.  You will need 2 lbs ground beef.  I like to use extra-lean.  I realize some folks say to use a more fatty beef to get a juicier burger, but the addition of onion and jalapeno give some moisure to the meat.  You will also need Worcestershire, onion, jalapeno, fresh parlsey, salt and pepper, and some cayenne pepper.

Break up the ground beef in a large mixing bowl.  Sprinkle with the salt.

Several grinds of black pepper.

Sprinkle on the cayenne pepper.  I can't believe I'm out of cayenne.  I using a spice that Steve sent me for Christmas.  It's called "Fire in the Hole" and it's hotter than *&@#!!

Pour on the Worcestershire.

Dice the jalapeno by cutting the pepper away from the seeds.

Discard the seeds and stem.  Slice the pepper into thin strips.

Chop into a fine dice.

Add to the ground beef.  The actual recipe calls for 1 tablespoon, but I use the whole thing!

Dice the onion...

...add to the gound beef.

Take a fork and gently mix all the ingredients together.  Don't use your hands to mix because it just might end getting over mixing and you DO NOT want your burger to have the texture of Meat Loaf.  Got it?!

Ooops!  Almost forgot the fresh parsley.

Like so.

Form into 8 patties.  If you want them to be the same size, you can weigh out just a little over 4 ounces or 1/4 pound.  Cover with plastic wrap and refrigerate until ready to grill.

Next layer.  You will need corn syrup, brown sugar, ketchup, Worcesterhire and butter. 

In a small saucepan add corn syrup, brown sugar, ketchup and Worchestershire.

Place over medium-high heat.

Bring to a rapid boil then remove from heat.

Add the three tablespoons of butter.

Whisk until smooth.

Set aside until ready to use.  This can be make a couple of days in advance.  Just refrigerate and reheat when ready to grill those burgers.

Next layer - Spicey Ranch Sauce:

I use Olive oil mayo, greek yogurt (fat free), green onions, jalapeno, cayenne pepper, cilantro and lime juice.

In a medium size mixing bowl, add yogurt and mayo...

...cayenne pepper.  I'm using the "Fire in the Hole" spice - LOVE THE HEAT!

Chop the green onions.  I use the white end.

Dice the jalapeno.

Add the green onions and jalapeno to the yogurt/mayo mixture.

Add chopped cilantro...

...and lime juice.

Stir together.

Cover and refrigerate until ready to use.  This can, also, be made a day in advance.

It's time to pull together the other ingredients that you'll want to top your burger with.  You will need some bacon.  I have applewood smoked.  Sliced tomatoes, lettuce, extra-sharp cheddar and red onions that I'm going to rub with oil and grill.

Let's not forget about the buns.  I like hearty buns that will hold together while eating.  These babies have to be able to hold all of the toppings together, don't skimp.  These are my favorite.  They are not "airy" like the cheap grocery store kind.  They won't go soggy or fall apart.  You can also use Kaiser buns, onion rolls, ciabatta buns, or your favorite bun.

Time to grill.  Slap those patties on a hot grill.  I like to close the lid down for a few minutes.

I like my buns toasted.  Just lightly butter the buns and place on the grill while the burgers are cooking.

Remove the buns from the grill after they are toasted to your liking.

Flip the burgers and brush with the sauce we made earlier.  The sauce gives the burger a nice glaze. 

After you glaze the burger, add the sliced cheddar and precooked bacon.  I just lay the bacon on the grill and let it cook with the burger.

I like to close the lid down and let the cheese melt a bit.

Now you can layer.  Lettuce, Spicey Ranch Sauce, meat, cheese, bacon, tomato and grilled red onions all stuffed inside the toasted bun.  Superb! 

My husband took the meat, cheese and bacon put it on the bun and smothered it with ketchup.  I had to force him  to take a bite of my giant goodness.  What a pansy!  He totally whimped out on me!  He doesn't deserve my cooking masterpieces.  Ahhh I still love him...ketchup burger and all!

Jalapeno cheddar burgers

Burgers

• 2 pounds ground beef
• 1 small onion, chopped (about 1 1/4 cups)
• 1/4 cup chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped seeded jalapeño chile
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Worcestershire Glaze

• 1/3 cup light corn syrup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 2 teaspoons (packed) golden brown sugar
• 3 tablespoons butter

Spicy Ranch Sauce

• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro
• 6 tablespoons fresh lime juice
• 4 green onions, finely chopped
• 2 tablespoons minced seeded jalapeño chile
• 1/2 teaspoon cayenne pepper

• 8 bacon slices
• 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
• 8 lettuce leaves
• 8 slices extra-sharp cheddar
• Assorted additional toppings (such as tomato and grilled onion slices)


Preparation

For burgers:

Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For glaze:

Stir first 4 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

For spicy ranch sauce:

Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Add bacon. Top with desired additional toppings. Cover with bun top. Serve with remaining sauce.


I just want you to know that I NEVER eat out at fast food joints.  Really!  Every now and then a great burger sounds sooo good.  My son's and I have decided that there is no use in looking for a great burger joint when we can make THE best burger in town right at home.

Grill some up and snarf 'em down.

White Bean Dip with Pita Chips

You know that thing called "life" that sometimes gets in the way of doing what you'd rather be doing?  Ya, I had one of those weeks.  Ugh, spring clean up in the yard (so not done), purchasing plants for garden and pots (so not done),  Tiffy came home from Europe (so happy), many miles of running (so sore) and a sleep over with Emi (so fun).

Emi loves to "dip" food.  For a snack Emi helped me blog this White Bean Dip that she loves.  It's so simple to make and it's a healthy snack.  Emi had this for lunch with her favorite foods of all time - Raspberries, Strawberries and Pineapple.  I threw in some chocolate milk and later we made star sugar cookies with sprinkles (for our "Fancy Nancy" Al Fresco star party).

You will need a package of Pita bread, a very good flavored olive oil, dried oregano, salt, pepper, a can of white beans, fresh parsley, fresh lemon juice and a garlic clove.

Let's start with the Pita.  I'm using whole wheat.  You can use whatever!

Take 2 tablespoons of the olive oil and brush both sides of the pita.

Emi wants to help.

Easy enough that a 3 year old can do it. 

Notice the purple glitter toe nails and finger nails.  Emi got a mani/pedi as well.  100% girl!

Cut the pita in half.

Cut into quarters...

...then into eighths.

Sprinkle with salt and pepper...

Sprinkle with oregano.  Repeat with remaining pita rounds.

Arrange wedges on a baking sheet.  You will probably need two baking sheets.  Place in a preheated 400 degree oven and bake for about 5 minutes.  Turn the pita wedges over and bake an additinal 5 minutes or until golden and crisp. 

Meanwhile, rinse and drain the can of beans.

Now you will need the chopped parsley, lemon juice (from a fresh lemon), minced garlic and the remaining salt, pepper and olive oil.  (That's Emi in the back ground with her star cookie cutter.  She's anxious to move on to the cookies)

In the bowl of my favorite food processor, add the beans...

...fresh parsley...

...garlic and salt...

...a few grinds of the pepper and lemon juice.

Hit the pulse button a few times.

The mixture will be chunky.  Scrape down the sides of the bowl.

With the food processor machine running, slowly drizzle in the remaining 1/3 cup of olive oil.

Continue mixing until the mixture is smooth and creamy...

...like this.

It's probably time to remove the pita chips from the oven.  See how golden brown they are.  Because they are so golden the family will never notice the fact that they are whole wheat.  What they don't know is good for them!

Put the bean puree in a serving bowl...

I like to drizzle the top with more olive oil.  This is why is so important to be using a good flavored Extra-virgin olive oil. 

Garnish with more chopped parsley.

Arrange the crisp pita wedges on a platter and serve with the bean spread.

I love the garlic and lemon flavor mixed with the fabulous olive oil and beans. 

So does Emi.

Yep!  She's a dipper.

In Emi's words, "totally delicious"!

White Bean Dip with Pita Chips

1 pkg. Pita bread (6-8 pitas)
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 ½ teaspoons salt, plus more to taste
1 ¼ teaspoons freshly ground black pepper, plus more to taste
1 (15-oz can) white beans or cannellini beans, drained and rinsed
¼ cups fresh flat-leaf parsley, chopped
2 tablespoons fresh lemon juice
1 garlic clove

Preheat oven to 400 degrees. Brush both sides of pita with the 2 tablespoons of olive oil. Cut each pita into 8 wedges, then sprinkle with the oregano 1 teaspoons each of salt and pepper. Arrange on a baking sheet. Bake for 5 minutes then turn the pita wedges over and bake an additional 5 minutes or until they are crisp and golden.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and drizzle with a little more olive and garnish with additional parsley. Serve with the pita toasts. Serves 6 for appetizers.



I really hope someday you will have a 3 year old granddaughter that you can have a pajama party with.  I really hope the your 3 year granddaughter loves Fancy Nancy, Beauty and the Beast, Pink, Paris, Chocolate and "dipping".